Average cost, 9d. per pint.
Sufficient to serve with a roast shoulder of mutton, or boiled rabbit.
Seasonable from August to March.
Note.—To make this sauce very mild and delicate, use Spanish onions, which can be procured from the beginning of September to Christmas. 2 or 3 tablespoonfuls of cream added just before serving, will be found to improve its appearance very much. Small onions, when very young, may be cooked whole, and served in melted butter. A sieve or tammy should be kept expressly for onions: an old one answers the purpose, as it is liable to retain the flavour and smell, which of course would be excessively disagreeable in delicate preparations.
BROWN ONION SAUCE.
485. INGREDIENTS.—6 large onions, rather more than 1/2 pint of good gravy, 2 oz. of butter, salt and pepper to taste.
Mode.—Slice and fry the onions of a pale brown in a stewpan, with the above quantity of butter, keeping them well stirred, that they do not get black. When a nice colour, pour over the gravy, and let them simmer gently until tender. Now skim off every particle of fat, add the seasoning, and rub the whole through a tammy or sieve; put it back in the saucepan to warm, and when it boils, serve.
Time.—Altogether 1 hour.
Seasonable from August to March.
Note.—Where a very high flavouring is liked, add 1 tablespoonful of mushroom ketchup, or a small quantity of port wine.